Chocolate Rum Cake
- 1 pkg. Yellow cake mix
- ¾ cup CHOCOLATE MALT-O-MEAL®, dry
- 1 cup sour cream
- 1 pkg. instant chocolate pudding
- 4 eggs
- ½ cup vegetable oil
- ½ cup rum*
- 1 cup chopped nuts, optional
Heat oven to 350°F. Grease and flour a 12-cup fluted tube pan. Combine cake mix, cereal, sour cream, pudding mix, eggs, oil and rum. Mix well. Add nuts. Pour into prepared pan. Bake at 350°F. for 1 hour. Cool 10 minutes before removing from pan. Dust with powdered sugar. Yield: 16 servings.
Tip: * One-half cup water and 1 teaspoon rum extract may be substituted for rum.